Wednesday, February 17, 2016

Cajun Chicken, Risotto and Spinach Salad

Take boneless skinless chicken breast, sprinkle with salt and Cajun spice, brush with olive oil and put on the BBQ over medium high heat for 25 minutes, turning 4 times so they cook evenly.

Risotto is just rice, chicken stock and white wine stirred while cooking. Then grated parmesan is stirred into the cooked rice. I didn't have an open bottle of white wine so I tried using a few drops of white wine vinegar and it didn't do the same job. It wasn't bad but just didn't taste quite right.

Spinach salad was one tablespoon of olive/canola oil, two teaspoons lemon juice, 1/4 tsp mustard powder, salt and pepper. Whisk it up and add spinach, sliced mushrooms, chopped pecans and blue cheese. Toss and dive in!

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